Chocolaterie Stettler

Among the marvels created by this chocolatier are the traditional Pavés de Genève (Geneva paving stones), which can be enjoyed on the spot and also make ideal gifts to take home. more

Chillon

Secrets from the stove

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in... more

Secrets from the stove
A day at the dairy

A day at the dairy

Just imagine being able to make your own soft cheese in a huge copper kettle over an open fire! This is what you can do at Hemishofen, an organic... more

Chocolaterie Stettler

Among the marvels created by this chocolatier are the traditional Pavés de Genève (Geneva paving stones), which can be enjoyed on the spot and also make ideal gifts to take home.

Secrets from the stove

This cheese is so creamy, that one eats it with a spoon: Vacherin Mont d'Or is a cheese with a long tradition, carefully prepared by specialists in Vallée de Joux. One of the cheese specialists is Jean-Michel Rochat, who is pleased to take interested groups on a tour of his cheese-making facility, Le Pelerin, as well as on a tour of the in-house museum. As a grand finale he reveals the famous recipe for making Vacherin Mont d’Or au four cheese (au four means from the oven) - the most popular Swiss dessert cheese.

A day at the dairy

Just imagine being able to make your own soft cheese in a huge copper kettle over an open fire! This is what you can do at Hemishofen, an organic farm where you can learn how to lend your cheese its own special flavour and how to refine it with herbs. You can also churn your own butter and sample it on freshly made bread. And those wanting something to wash it down with can help themselves to a glass of fresh milk by milking one of the farm’s many forbearing cows!